These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.

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  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.

  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.

  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts

99 calories; protein 0.6g; carbohydrates 24.2g; fat 0.2g; sodium 877.4mg. Full Nutrition
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